Victoria MN Newspaper

Tiny Tim FruitcakesH

from Betty Ann Claeys, mother

Ghent, Minnesota

1 cup butter

1 1/2 cup brown sugar, packed

2 eggs beaten

2 1/2 cups flour

1 tsp soda

1 tsp cinnamon

1 tsp vanilla

1 tsp salt

4 slices candied pineapple, cut up

1/2 lb. candied cherries, cut up

2 lbs. dates, cut up

1 cup filberts, whole

1 cup pecans, chopped

1 cup walnuts, chopped

Cream butter and sugar. Add beaten eggs. Mix some of the flour with the fruit. Mix rest of the flour, soda, cinnamon, and salt together. Mix all of the ingredients.

Drop from spoon into tiny greased muffin tins. Bake 20 minutes at 350. Cool and then brush with a glaze made by combining equal parts of white corn syrup and water and boiling one minute.

Top with a bit of red or green candied cherry and brush with glaze again. Makes about 125 tiny fruitcakes.

Writes Mom, "I got this recipe from you, Susan, a long time ago and I make it every year, even when we were down in Texas for Christmas. They're always a hit."

Christmas CranberriesH

from Jenny Norgaard, daughter

Tioga, North Dakota

1 bag fresh cranberries

3/4 cup sugar

1 (20 oz.) can crushed pineapple or pineapple tidbits, drained

1/2 pint whipped cream (or substitute 8 oz. Cool Whip)

2 cups red seedless grapes, halved

Skip the store bought "sauce" and try this easy delicious recipe for the holidays. Begin by using a large grater or food processor on the cranberries. Add the sugar and let sit in frig for two hours. Then stir in the pineapple, whipped cream, and grapes. Keep refrigerated.

Writes Jenny, "This is one cranberry salad that my kids like. Actually, when Gunnar sees it in the frig the next day, he spoons a bunch into a dish and eats it like a bowl of ice cream. Now I call it my Four Generation Salad. I brought it for Thanksgiving and my parents and grandparents loved it as much as my kids. Here's the recipe for you, Grandma. It was great to see you and Grandpa."

Syrup for PopcornH

from Betty Ann Claeys, mother

Ghent, Minnesota

1/2 stick butter

3/4 cup white sugar

3/4 cup white syrup

Mix together and boil until syrupy. Pour over popped corn. Enjoy!

Writes Mom, "This recipe is from the Vanleeuwe boys. We used to go there every Saturday night after Mass, and Danny would stand there and make this for us."

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